Scientists discover the formula for slow-melting ice cream.

The image of melting ice cream sticks and sticky hands will soon be a thing of the past, as British scientists have discovered a harmless compound that helps ice cream melt more slowly.

Illustrative image. (Source: discovertuscany.com)

According to researchers at the University of Edinburgh in Scotland, the naturally occurring protein BslA found in some foods may help blend the components of ice cream, including air, fat, and water, making it smoother and less likely to melt.

In addition, this substance helps keep the ice cream frozen, so the ice cream powder will be smooth and silky without ice crystals clinging to the outside.

With this substance, manufacturers can also produce ice cream with lower calories and less saturated fat. Professor Cait MacPhee said this new ice cream formula will benefit both consumers and manufacturers.

Scientists are currently working on producing this protein using friendly bacteria. This special substance is expected to be on the market within the next 3 to 5 years.

According to Vietnam+